Sautéed Creamy Garlic Parmesan Brussel Sprouts and Bacon oven baked in a cheesy garlic sauce topped with bubbling mozzarella and parmesan cheese! This recipe is guaranteed to convert ANY sprouts hating fan to fall in love.
A lot of people can’t stand Brussels sprouts. When they see a sprouts recipe, they run in the other direction while pinching their nose. RUNNN.
But these? These creamy sprouts are SO GOOD! Even my husband is now a true convert…because sautéed Brussel sprouts with bacon swimming in delicious sauce filled with garlic and parmesan? Delicious!
How to Cook Bussel Sprouts with Bacon:
Frying bacon in a skillet and sautéing sprouts in the some of the leftover bacon fat with some butter added in starts these sprouts off in the right direction. Then throwing them together with the following ingredients guarantees delicious sprouts even kids go crazy for!
- Garlic ✔
- Cream ✔
- Mozzarella Cheese ✔
- Parmesan Cheese ✔
How to Make Creamy Sprouts Taste Good!
The combination of garlic and parmesan can make anything taste good, really. Play around with the cheese options by swapping out mozzarella for other another type of cheese. Some options include Provolone, White Cheddar, Gruyere, or even Swiss.
To make the sauce even thicker you can add in a cornstarch slurry (cornstarch mixed with water before adding into the sauce) or use heavy cream if you’re looking for something richer.
Even though this is not a traditional oven roasted sprouts recipe as we start the cooking process in a pan first, we finish them off in the oven to allow the cheese to melt through the sauce and create a perfectly golden top.
More Recipe Suggestions:
Lemon Garlic Butter Chicken and Brussel Sprouts
Easy Skillet Pizza with Brussels & Bacon
Jalapeño Bacon Corn Cheese Dip
Garlic Parmesan Roasted Brussel Sprouts
Creamy Garlic Parmesan Brussel Sprouts & Bacon
Equipment
- Large Skillet (oven-safe) (Stove/oven to table)
Ingredients
- 10 ounces bacon cut into strips
- 2 tablespoons butter
- 2 pounds Brussel Sprouts washed trim bottoms and cut sprouts in half
- 1 pinch salt to season
- 1 pinch pepper to season
- 5 cloves garlic finely chopped
- 1 ½ cups light cream or heavy cream thickened cream
- 1 ½ teaspoons cornstarch mixed with 1 tablespoon water cornstarch slurry – optional
- ⅓ cup mozzarella fresh shredded or grated
- ¼ cup parmesan cheese fresh shredded or grated
Instructions
- Preheat oven to 375°F.
- Fry the bacon in a large oven-safe skillet over medium heat until crispy. Use a slotted spoon to transfer to a paper towel lined plate to soak up some of the oil. Set aside.
- Drain most of the bacon fat from the pan, leaving about 1-2 tablespoons for added flavor (adjust this amount to your liking). In the same pan, melt the butter, then add the Brussels sprouts and season with salt and pepper. Scrape up any browned bits from the bottom of the pan, and cook while stirring occasionally, for about 6 minutes. The edges should start crisping and slightly charring.
- Add in the garlic and stir it through the sprouts for a minute, until fragrant. Pour in the cream, reduce heat down to low and allow them to simmer until tender (another 3-4 minutes).
- If the cream is too thin for your liking, add in the cornstarch slurry, stirring it through immediately, until combined.
- Add the bacon in and give everything a good mix to combine all of the flavors together. Top the sprouts with the mozzarella and parmesan cheeses. Bake until cheese is bubbly, and sprouts are done to your liking (about 15 minutes). If you like your cheese browned, change oven settings to broil for 2-3 minutes, until golden.
- Season with a little extra pepper, if desired, before serving. You can also sprinkle with fresh chopped parsley, thyme or rosemary.
NOTES:
- Tip: Don’t forget to scrape up all of the tasty, browned bits at the bottom of the pan for extra flavor!
